Comments on: He Said “Spooky” — Il m’a dit “Effrayant”

By: sooishi

sooishi — Sun, 22 Jul 2007 10:58:33 +0000

Je pars bientôt pour la Jamaïque, je te ramènerai des recettes, c’est la bas que j’ai mangé les meilleurs Redsnapper….
A bientôt!

By: Sardines on the Gril Rule -- Les sardines grillées sont reines by La Tartine Gourmande

Fri, 20 Jul 2007 15:15:31 +0000

[...] I cook and eat fish a lot and often, I realize that I rarely blog about it. This does not seem to be making a lot of sense to [...]

By: Nora B

Nora B — Fri, 20 Jul 2007 01:59:35 +0000

Growing up in Singapore, I’m actually used to eating whole fish, big and small. But when I cook whole fish now for me & my partner, I have to chop the head & tail off after cooking & serving it because it scares him too much

By: Amy

Amy — Sat, 14 Jul 2007 22:15:26 +0000

I love steamed fish with a little soy sauce, rice wine, green onion, ginger, white pepper, and a bit of sugar. I also want to try the salt covered roasted fish.

By: Béa

Béa — Fri, 13 Jul 2007 12:05:25 +0000

Mercedes, I do not think I have ever tried Branzini. On the list. Thank you!

Merci Eva.

Weylin, this sounds great. The saffron is a great touch.

Christine, lucky you! I have never done this before! To try in the future, when I have the equipment, and space

By: Christine (myplateoryours)

Christine (myplateoryours) — Fri, 13 Jul 2007 10:02:38 +0000

We’ve been smoking whole fish when we are in Florida (though not snapper, of course.)

I’ve had great snapper in Mexican restaurants (real ones) where the whole fresh fish is fried with garlic. Unbelievable!

By: Weylin

Weylin — Fri, 13 Jul 2007 08:36:55 +0000

Bea, absolutely. I was just about to put up a post (but will have to be next week) about baking fish. Have a very simple recipe, basically, clean, salt and pepper the fish. Soak a pinch of saffron in white wine. Marinate fish for a little bit with olive oil, fresh garlic (ground) and fresh mixed herbs (chopped-primarily majoram and oregano or thyme). Pour over the white wine and bake in a shallow tray. Pull it out slightly undercooked as it will continue to cook outside the oven. It’s delicious. As a variant, you can also line the stomach with herbs or with little tomatoes, squash and chopped japanese (mini) eggplant.

By: eva

eva — Fri, 13 Jul 2007 07:51:51 +0000

Ma petite recette du samedi quand je reviens du marché : un joli plat que j’amènerai sur la table, le poisson entier, des tomates cerises (beaucoup), des oignons nouveaux coupés en deux, du basilic et de la coriandre, de l’huile d’olive et un peu de vin blanc sec . C’est tout simple et tellement bon !

By: Mercedes

Mercedes — Fri, 13 Jul 2007 01:30:08 +0000

We adore whole roast fish- one of our favorites is whole roast branzini. Put a few herbs in the cavity and roast at 400F for about 15 minutes. That’s it! Squeeze of lemon over top, it’s just right for 2 people!

By: Béa

Béa — Fri, 13 Jul 2007 01:17:23 +0000

Thank you very much for all of your suggestions. I think cooking the fish in salt is definitely something that I want to try. I will post about my recipe, but since we ate the fish and I was not able to take any pictures, I have to start again! No worries, we are lucky to live in a city where whole fish like this one are plentiful!

Merci encore!